. 2020 Aug 21;9(9):1157. doi: 10.3390/foods9091157

Table 3.

pH, titratable acidity (TA%) and syneresis (%) of yoghurt fortified with fenugreek and Moringa oleifera seed flours during cold storage.

Treatment	pH			Titratable Acidity (TA, %)			Syneresis (%)
Treatment	d 1	d 7	d 14	d 1	d 7	d 14	d 1	d 7	d 14
C	4.59 ± 0.1 ^d	4.40 ± 0.14 ^g	4.10 ± 0.13 ^m	0.86 ± 0.05 ^h	0.95 ± 0.06 ^f	1.06 ± 0.07 ^c	9.82 ± 0.62 ^f	11.30 ± 0.71 ^b	12.39 ± 0.78 ^a
F1	4.64 ± 0.1 ^c	4.42 ± 0.1 ^f	4.13 ± 0.13 ^l	0.82 ± 0.05 ^jk	0.84 ± 0.05 ⁱ	0.85 ± 0.0 ^j	8.74 ± 0.5 ^j	9.60 ± 0.60 ^g	10.85 ± 0.68 ^b
F2	4.68 ± 0.15 ^b	4.44 ± 0.14 ^f	4.16 ± 0.14 ^k	0.80 ± 0.05 ^k	0.82 ± 0.05 ^jk	0.83 ± 0.05 ^ij	8.35 ± 0.52 ^k	8.64 ± 0.54 ^j	9.99 ± 0.63 ^e
M1	4.58 ± 0.15 ^d	4.33 ± 0.14 ^h	4.04 ± 0.13 _n	0.92 ± 0.06 ^g	1.01 ± 0.06 ^d	1.09 ± 0.07 ^b	9.32 ± 0.58 ^h	9.89 ± 0.62 ^ef	11.33 ± 0.71 ^b
M2	4.74 ± 0.15 ^a	4.52 ± 0.15 ^e	4.25 ± 0.14 ⁱ	0.98 ± 0.06 ^e	1.06 ± 0.07 ^c	1.11 ± 0.07 ^a	9.03 ± 0.57 ⁱ	9.51 ± 0.60 ^g	10.66 ± 0.67 ^d

Values are means ± SD of three independent replicates. Means with different superscripts are significantly different (p < 0.05). C: plain yogurt, F1 and F2: yoghurt fortified with 0.1 and 0.2% fenugreek seed flour. M1 and M2: yoghurt fortified with 0.1 and 0.2% Moringa oleifera seed flour.